Bestemors Eplekake (Grandma’s Apple Cake)

This post is all about feelings. My grandma, with whom I was close, would always make this for any festive occasion. And when I moved to Seattle she would always have a fresh baked cake ready for when I arrived. This recipe is for me to document her recipe so I don’t lose it. So I guess you are getting to see the family secrets. But true to everything I do I like to make my spin on it. The cake is my grandma’s recipe, but the rest is how I feel this should be served as a high class dessert. So I served it with warm Granola, Compressed Apples, Whipped Cream, and Baked Apple Hard Cider and Dill Syrup.

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Apple Cake

150g Butter (salted is fine)
250g Sugar
120g egg (3 eggs)
210g Cake Flour
2g Baking Powder
For topping:
4 Apples (Tart and crisp)
10g Sugar
5g Cinnamon

Pre-heat your oven to 175c (350f). Start by creaming your butter and sugar in stand mixer (any type of mixer works). Slowly add your eggs in 1/3 or 1 at the time.  Sift all the dry together and add to your batter. It is important to mix well, but not over-mix. Grease your cake tin with butter and add your batter to the tin. Peel and cut each appls in to 6 wedges. Before putting them on top of the cake, toss them in the Sugar and Cinnamon mixture. If you can get real Cinnamon it will make a pleasant addition to the cake. Gently press the Apple wedges into the batter in a circular pattern. Making sure they are evenly distributed. Sprinkle the leftover cinnamon sugar mixture over the top. Bake for 45 minutes. Check it at 40 minutes and adjust if needed.

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For assembly, I warmed up some Oats with a little honey to make the granola, with a little sprinkling of salt and vanilla. Compressed the Apples with Calvados. Compressing fruits is when you take pieces of fruit and liquid and pressurize in a chamber vacuum sealer. Whipped up some cream with very little sugar. You could optionally omit the sugar from the cream. For the syrup I used a Baked Apple Hard Cider which is made by Washington Cidery, D’s Wicked Cider Company. Reduce that down to a rich syrup (1 part cider to 3 part sugar). Once you get that syrup consistency, remove it from the heat and add the Dill to infuse. Decorate with edible flowers. I used Snap Dragons as those were my favorite flowers from my Grandma’s garden.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

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